Make crepes ahead of time. Add crepe ingredients into a blender and blend for 30 seconds or until evenly combined. Scrape down sides if necessary. Allow batter to sit for at least 15 minutes or overnight in the refrigerator.

Heat a large non-stick skillet over medium-high heat. Once warmed, add a tiny bit of butter to the surface. It should bubble and brown quickly which will impart a nice colour to your crepes. Pour a little less than 1/3-cup of batter onto the skillet using an ice cream scoop or measuring cup. The crepe should be thin. Slowly tilt the pan in a circular motion to move the batter around the pan. Once batter stops moving, place back on the burner.

Cook crepes for 2 minutes. Using a thin spatula (along with your fingers) flip the crepe and cook for another minute longer. Stack crepes on a plate and repeat.

Make filling. In a bowl, add the filling ingredients and stir until combined with a spoon or spatula. Do not overbeat the mascarpone!

Serve crepes warm. Fill with a small dollop of mascarpone. Fold over twice. Top with pineapple, butter rum maple syrup and sprinkle with toasted coconut.

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